Norwegian Stockfish filet with broccoli and toasted breadcrumbs

Name: Norwegian Stockfish filet with broccoli and toasted breadcrumbs
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 400 g Norwegian stockfish, watered out and cleaned; 50 g breadcrumbs; 1 pcs broccoli; 1 handful of oregano, fresh; extra-virgin olive oil; salt

This very simple recipe from Chef Andrea Vigna, takes a modern Italian twist to the humble Norwegian stockfish.

Cooking time20 min

Difficulty levelVery easy

Rating3/5

Servings

Ingredients

Preparation

Rinse and dry the oregano, finely chop it and mix with the breadcrumbs. Toast the breadcrumbs and oregano in a pan with some olive oil, until golden brown. Set aside for later.
Clean the broccoli, cut into small florets and blanch in boiling water for 4 minutes, drain and put aside.
Remove the skin from the stockfish and cut into 4 portions. Cook them in a hot pan until crispy and golden.
Quickly sauté the broccoli florets in a hot pan with a drop of olive oil and a pinch of salt.
Serve the stockfish with the crispy broccoli, garnish with the breadcrumbs and finish with a drizzle of olive oil.